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Lime-Scented Orange Roughy and Spinach

Yield 4 servings
Cooking en papillote (in parchment) helps the citrus rind and juice lend aroma and flavor to the spinach and fish. Here, we use heavy-duty foil to make the packets for the fish and spinach because it's easy to find and handle.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup thinly sliced carrot
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1 (10-ounce) package fresh baby spinach
  • 1/3 cup sliced green onions
  • 1/4 cup mirin (sweet rice wine)
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 1 teaspoon grated peeled fresh ginger
  • 4 (6-ounce) orange roughy fillets
  • 1/4 teaspoon freshly ground black pepper
  • 4 lime wedges

Nutrition Information

  • calories 221
  • caloriesfromfat 20 %
  • fat 4.9 g
  • satfat 0.5 g
  • monofat 3.3 g
  • polyfat 0.4 g
  • protein 27.6 g
  • carbohydrate 13.3 g
  • fiber 3.4 g
  • cholesterol 34 mg
  • iron 2.5 mg
  • sodium 470 mg
  • calcium 138 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts.

  3. Combine 1/4 teaspoon salt, green onions, and next 4 ingredients (through grated ginger).

  4. Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 cup spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.